{"product_id":"mastering-brewing-science-isbn-9781394206995","title":"Mastering Brewing Science","description":"\u003cp\u003e\u003cb\u003eFocused on brewing science, process, and quality, this is a comprehensive textbook on beer production, from the underlying biology and chemistry to process steps, packaging, testing, and service of beer and related products.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003ci\u003eMastering Brewing Science\u003c\/i\u003e is a complete resource for brewing students as well as established professionals, with coverage of brewing processes, beer quality assurance, and related industries such as hop and malt preparation. The text strikes a balance among essential scientific concepts, treatment of raw materials, procedures and equipment for beer brewing, and protecting and evaluating product quality. Understanding the science of beer production will enable readers to troubleshoot problems in the brewery, a critical skill for a career in beer. \u003c\/p\u003e\u003cp\u003e\u003ci\u003eMastering Brewing Science\u003c\/i\u003e begins with a high‐level discussion of the brewing process. Subsequent chapters review the fundamentals of biology and chemistry with application to the brewing process. The remaining material covers the processes and procedures to make quality beer and related beverages, including a focus on each of the four raw materials. Hundreds of illustrations, many in full color, explain the equipment and processes.  \u003c\/p\u003e\u003cp\u003eThe newly revised and updated Second Edition of \u003ci\u003eMastering Brewing Science\u003c\/i\u003e includes: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eEnd-of-chapter review questions.\u003c\/li\u003e\n\u003cli\u003eTwenty-six “Case Studies” focused on real-world, practical problems for discussion.\u003c\/li\u003e\n\u003cli\u003eCoverage of alternative beverages including low alcohol beer, gluten-free beer, flavored malt beverages, hard seltzer, hemp beer, high-gravity brewing, and brewing with bacteria.\u003c\/li\u003e\n\u003cli\u003eExpanded coverage of water, malt, hops and yeast, each with its own chapter.\u003c\/li\u003e\n\u003cli\u003eTechniques for effective standard operating procedures (SOPs).\u003c\/li\u003e\n\u003cli\u003eStrong coverage of workplace safety throughout, with all safety coverage tabulated together in the index.\u003c\/li\u003e\n\u003cli\u003eMany procedures for beer preparation and quality testing of beer, raw materials, and packaging. All procedures are tabulated in the index.\u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003e\u003ci\u003eMastering Brewing Science\u003c\/i\u003e is an essential learning resource for students in brewing science or technology programs or as a valuable resource for brewing professionals. \u003c\/p\u003e\u003cp\u003ePreface xi\u003c\/p\u003e \u003cp\u003eAcknowledgments xiii\u003c\/p\u003e \u003cp\u003eAbout the Authors xvii\u003c\/p\u003e \u003cp\u003eAbout the Companion Website xix\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Brewing Quality Overview 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1.1 Ingredients 2\u003c\/p\u003e \u003cp\u003e1.2 Brewing Overview 3\u003c\/p\u003e \u003cp\u003e1.3 A Scientific History of Brewing 13\u003c\/p\u003e \u003cp\u003e1.4 Introduction to Beer Quality 22\u003c\/p\u003e \u003cp\u003eCase Study 27\u003c\/p\u003e \u003cp\u003eCase Study Questions 27\u003c\/p\u003e \u003cp\u003eCheck for Understanding 27\u003c\/p\u003e \u003cp\u003eBibliography 28\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Chemistry for Brewing 31\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e2.1 Atoms 31\u003c\/p\u003e \u003cp\u003e2.2 Bonding and Compounds 36\u003c\/p\u003e \u003cp\u003e2.3 Molecules 43\u003c\/p\u003e \u003cp\u003e2.4 Intermolecular Forces 47\u003c\/p\u003e \u003cp\u003e2.5 Structure of Molecules 50\u003c\/p\u003e \u003cp\u003e2.6 Organic Chemistry and Functional Groups 52\u003c\/p\u003e \u003cp\u003e2.7 Chemical Reactions 55\u003c\/p\u003e \u003cp\u003eCheck for Understanding 59\u003c\/p\u003e \u003cp\u003eBibliography 61\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Biology for Brewing 63\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e3.1 Macromolecules 63\u003c\/p\u003e \u003cp\u003e3.2 Membranes 83\u003c\/p\u003e \u003cp\u003e3.3 Cellular Structures 85\u003c\/p\u003e \u003cp\u003e3.4 The Central Dogma 88\u003c\/p\u003e \u003cp\u003eCheck for Understanding 96\u003c\/p\u003e \u003cp\u003eBibliography 97\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Water 99\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e4.1 Water Chemistry 99\u003c\/p\u003e \u003cp\u003e4.2 Water Profiles and Adjustment for Brewing 111\u003c\/p\u003e \u003cp\u003e4.3 Analytical and Quality Control Procedures for Water 116\u003c\/p\u003e \u003cp\u003eCheck for Understanding 117\u003c\/p\u003e \u003cp\u003eBibliography 118\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Malt 121\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e5.1 Barley Biology 121\u003c\/p\u003e \u003cp\u003e5.2 The Malting Process 125\u003c\/p\u003e \u003cp\u003e5.3 Types of Malt 130\u003c\/p\u003e \u003cp\u003e5.4 Analytical and Quality Control Procedures for Malt 135\u003c\/p\u003e \u003cp\u003eCase Studies 145\u003c\/p\u003e \u003cp\u003eCheck for Understanding 146\u003c\/p\u003e \u003cp\u003eBibliography 146\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Hops 147\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e6.1 Hops Biology 147\u003c\/p\u003e \u003cp\u003e6.2 Hop Flavor Chemistry 152\u003c\/p\u003e \u003cp\u003e6.3 Hops Processing and Products 157\u003c\/p\u003e \u003cp\u003e6.4 Hop Dosing 163\u003c\/p\u003e \u003cp\u003e6.5 Analytical and Quality Control Procedures for Hops 164\u003c\/p\u003e \u003cp\u003eCase Study 165\u003c\/p\u003e \u003cp\u003eCheck for Understanding 166\u003c\/p\u003e \u003cp\u003eBibliography 167\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Grain Handling and Milling 169\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e7.1 Malt Storage and Transfer 169\u003c\/p\u003e \u003cp\u003e7.2 Malt Infestations and Pest Control 177\u003c\/p\u003e \u003cp\u003e7.3 Milling 179\u003c\/p\u003e \u003cp\u003e7.4 Analytical and Quality Control Procedures for the Grist 184\u003c\/p\u003e \u003cp\u003eCase Study 187\u003c\/p\u003e \u003cp\u003eCheck for Understanding 188\u003c\/p\u003e \u003cp\u003eBibliography 189\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Mashing 191\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e8.1 Starch Hydrolysis 191\u003c\/p\u003e \u003cp\u003e8.2 Enzymes 193\u003c\/p\u003e \u003cp\u003e8.3 Mashing Process 201\u003c\/p\u003e \u003cp\u003e8.4 Mash Conversion Vessel Design and Operation 206\u003c\/p\u003e \u003cp\u003e8.5 Mashing Steps and Parameters 210\u003c\/p\u003e \u003cp\u003e8.6 The Use of Adjuncts 214\u003c\/p\u003e \u003cp\u003e8.7 Enzymes and Processing Aids 216\u003c\/p\u003e \u003cp\u003e8.8 Analytical and Quality Control Procedures for Mashing 219\u003c\/p\u003e \u003cp\u003eCase Study 220\u003c\/p\u003e \u003cp\u003eCheck for Understanding 220\u003c\/p\u003e \u003cp\u003eBibliography 222\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Wort Processing 225\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e9.1 Wort Separation Processes 225\u003c\/p\u003e \u003cp\u003e9.2 Management of Spent Grains 235\u003c\/p\u003e \u003cp\u003e9.3 Wort Boiling 236\u003c\/p\u003e \u003cp\u003e9.4 Boiling Technology 241\u003c\/p\u003e \u003cp\u003e9.5 Hot Wort Clarification 251\u003c\/p\u003e \u003cp\u003e9.6 Boiling Chemistry 253\u003c\/p\u003e \u003cp\u003e9.7 Chilling 254\u003c\/p\u003e \u003cp\u003e9.8 Knocking Out 255\u003c\/p\u003e \u003cp\u003eCase Studies 257\u003c\/p\u003e \u003cp\u003eCheck for Understanding 258\u003c\/p\u003e \u003cp\u003eBibliography 259\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Yeast 261\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e10.1 Yeast Biology 261\u003c\/p\u003e \u003cp\u003e10.2 Yeast Handling and Repitching 267\u003c\/p\u003e \u003cp\u003e10.3 Yeast Propagation 271\u003c\/p\u003e \u003cp\u003e10.4 Active Dry Yeast 279\u003c\/p\u003e \u003cp\u003e10.5 Unconventional Yeast 279\u003c\/p\u003e \u003cp\u003e10.6 Yeast Hybridization 282\u003c\/p\u003e \u003cp\u003e10.7 Analytical and Quality Control Procedures for Yeast 285\u003c\/p\u003e \u003cp\u003eCase Studies 291\u003c\/p\u003e \u003cp\u003eCheck for Understanding 292\u003c\/p\u003e \u003cp\u003eBibliography 292\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Fermentation 295\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e11.1 Fermentation Process 295\u003c\/p\u003e \u003cp\u003e11.2 Fermentation Reactions 304\u003c\/p\u003e \u003cp\u003e11.3 Energy and ATP 307\u003c\/p\u003e \u003cp\u003e11.4 Oxidation, Reduction, and NAD 308\u003c\/p\u003e \u003cp\u003e11.5 Fermentation Process and Equipment 312\u003c\/p\u003e \u003cp\u003e11.6 Temperature Monitoring and Control 318\u003c\/p\u003e \u003cp\u003e11.7 Analytical and Quality Control Procedures for Fermentation 324\u003c\/p\u003e \u003cp\u003eCase Studies 331\u003c\/p\u003e \u003cp\u003eCheck for Understanding 331\u003c\/p\u003e \u003cp\u003eBibliography 332\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Conditioning 333\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e12.1 Secondary Fermentation 334\u003c\/p\u003e \u003cp\u003e12.2 Clarification 337\u003c\/p\u003e \u003cp\u003e12.3 Carbonation 344\u003c\/p\u003e \u003cp\u003e12.4 Beer Aging 349\u003c\/p\u003e \u003cp\u003e12.5 Dry Hopping 352\u003c\/p\u003e \u003cp\u003e12.6 Analytical and Quality Control Procedures for Conditioning 354\u003c\/p\u003e \u003cp\u003eCase Studies 357\u003c\/p\u003e \u003cp\u003eCheck for Understanding 358\u003c\/p\u003e \u003cp\u003eBibliography 358\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Packaging and Serving 361\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e13.1 Kegs and Casks 361\u003c\/p\u003e \u003cp\u003e13.2 Gas Laws 367\u003c\/p\u003e \u003cp\u003e13.3 Keg Dispense System 370\u003c\/p\u003e \u003cp\u003e13.4 Bottles and Cans 377\u003c\/p\u003e \u003cp\u003e13.5 Filling Bottles and Cans 380\u003c\/p\u003e \u003cp\u003e13.6 Beer Service and Packaging Quality 389\u003c\/p\u003e \u003cp\u003e13.7 Measurement of Beer Packaging Quality 390\u003c\/p\u003e \u003cp\u003eCase Studies 395\u003c\/p\u003e \u003cp\u003eCheck for Understanding 395\u003c\/p\u003e \u003cp\u003eBibliography 396\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Cleaning, Cip, and Sanitization 397\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e14.1 Cleaning a Brewery 397\u003c\/p\u003e \u003cp\u003e14.2 Clean in Place 401\u003c\/p\u003e \u003cp\u003e14.3 Cleaning Chemicals 405\u003c\/p\u003e \u003cp\u003e14.4 Sanitizers 409\u003c\/p\u003e \u003cp\u003e14.5 Analysis and Quality Control of Cleaning Effectiveness 411\u003c\/p\u003e \u003cp\u003eCase Study 413\u003c\/p\u003e \u003cp\u003eCheck for Understanding 413\u003c\/p\u003e \u003cp\u003eBibliography 414\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Good Brewery Practice 415\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e15.1 Brewery Safety 415\u003c\/p\u003e \u003cp\u003e15.2 The Brewery Laboratory 431\u003c\/p\u003e \u003cp\u003e15.3 Standard Operating Procedures 436\u003c\/p\u003e \u003cp\u003e15.4 Managing Quality Data 438\u003c\/p\u003e \u003cp\u003eCase Study 446\u003c\/p\u003e \u003cp\u003eCheck for Understanding 446\u003c\/p\u003e \u003cp\u003eBibliography 447\u003c\/p\u003e \u003cp\u003e\u003cb\u003e16 Flavor 449\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e16.1 Flavor Anatomy 449\u003c\/p\u003e \u003cp\u003e16.2 Flavor Chemistry 454\u003c\/p\u003e \u003cp\u003e16.3 Flavor Stability 463\u003c\/p\u003e \u003cp\u003e16.4 Flavor Evaluation 468\u003c\/p\u003e \u003cp\u003eCase Studies 472\u003c\/p\u003e \u003cp\u003eCheck for Understanding 472\u003c\/p\u003e \u003cp\u003eBibliography 473\u003c\/p\u003e \u003cp\u003e\u003cb\u003e17 Color, Foam, and Haze 475\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e17.1 Light and Color 475\u003c\/p\u003e \u003cp\u003e17.2 Foam 482\u003c\/p\u003e \u003cp\u003e17.3 Haze 490\u003c\/p\u003e \u003cp\u003e17.4 Quality Control and Evaluation 496\u003c\/p\u003e \u003cp\u003eCase Studies 503\u003c\/p\u003e \u003cp\u003eCheck for Understanding 504\u003c\/p\u003e \u003cp\u003eBibliography 504\u003c\/p\u003e \u003cp\u003e\u003cb\u003e18 Microbial Stability 507\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e18.1 Spoilage Microorganisms 507\u003c\/p\u003e \u003cp\u003e18.2 Microbial Stabilization 519\u003c\/p\u003e \u003cp\u003e18.3 Analytics and Quality Control of Microorganisms 526\u003c\/p\u003e \u003cp\u003eCase Study 537\u003c\/p\u003e \u003cp\u003eCheck for Understanding 537\u003c\/p\u003e \u003cp\u003eBibliography 538\u003c\/p\u003e \u003cp\u003e\u003cb\u003e19 Related Products and Processes 541\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e19.1 Nonalcohol\/Low Alcohol Beer 541\u003c\/p\u003e \u003cp\u003e19.2 Gluten- Free Beer 548\u003c\/p\u003e \u003cp\u003e19.3 Flavored Malt Beverages and Hard Seltzers 551\u003c\/p\u003e \u003cp\u003e19.4 Hemp Beer 555\u003c\/p\u003e \u003cp\u003e19.5 High- Gravity Brewing 558\u003c\/p\u003e \u003cp\u003e19.6 Brewing with Bacteria 561\u003c\/p\u003e \u003cp\u003eCheck for Understanding 562\u003c\/p\u003e \u003cp\u003eBibliography 563\u003c\/p\u003e \u003cp\u003eGlossary 565\u003c\/p\u003e \u003cp\u003eIndex 625\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eMatthew Farber, PhD\u003c\/b\u003e is the founding director of the Brewing Science Certificate program at Rowan University in New Jersey, where he is Associate Professor of Biology. \u003c\/p\u003e\u003cp\u003e\u003cb\u003eRoger Barth, PhD\u003c\/b\u003e is Professor Emeritus of Chemistry at West Chester University in Pennsylvania. He is the creator of a course on the chemistry of beer.   \u003c\/p\u003e\u003cp\u003e\u003cb\u003eFocused on brewing science, process, and quality, this is a comprehensive textbook on beer production, from the underlying biology and chemistry to process steps, packaging, testing, and service of beer and related products.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003ci\u003eMastering Brewing Science\u003c\/i\u003e is a complete resource for brewing students as well as established professionals, with coverage of brewing processes, beer quality assurance, and related industries such as hop and malt preparation. The text strikes a balance among essential scientific concepts, treatment of raw materials, procedures and equipment for beer brewing, and protecting and evaluating product quality. Understanding the science of beer production will enable readers to troubleshoot problems in the brewery, a critical skill for a career in beer. \u003c\/p\u003e\u003cp\u003e\u003ci\u003eMastering Brewing Science\u003c\/i\u003e begins with a high‐level discussion of the brewing process. Subsequent chapters review the fundamentals of biology and chemistry with application to the brewing process. The remaining material covers the processes and procedures to make quality beer and related beverages, including a focus on each of the four raw materials. Hundreds of illustrations, many in full color, explain the equipment and processes.  \u003c\/p\u003e\u003cp\u003eThe newly revised and updated Second Edition of \u003ci\u003eMastering Brewing Science\u003c\/i\u003e includes: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eEnd-of-chapter review questions.\u003c\/li\u003e\n\u003cli\u003eTwenty-six “Case Studies” focused on real-world, practical problems for discussion.\u003c\/li\u003e\n\u003cli\u003eCoverage of alternative beverages including low alcohol beer, gluten-free beer, flavored malt beverages, hard seltzer, hemp beer, high-gravity brewing, and brewing with bacteria.\u003c\/li\u003e\n\u003cli\u003eExpanded coverage of water, malt, hops and yeast, each with its own chapter.\u003c\/li\u003e\n\u003cli\u003eTechniques for effective standard operating procedures (SOPs).\u003c\/li\u003e\n\u003cli\u003eStrong coverage of workplace safety throughout, with all safety coverage tabulated together in the index.\u003c\/li\u003e\n\u003cli\u003eMany procedures for beer preparation and quality testing of beer, raw materials, and packaging. All procedures are tabulated in the index.\u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003e\u003ci\u003eMastering Brewing Science\u003c\/i\u003e is an essential learning resource for students in brewing science or technology programs or as a valuable resource for brewing professionals.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47989580562661,"sku":"NP9781394206995","price":111.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781394206995.jpg?v=1761784683","url":"https:\/\/k12savings.com\/es\/products\/mastering-brewing-science-isbn-9781394206995","provider":"K12savings","version":"1.0","type":"link"}